scream-of-consciousness;
"If you're trying to change minds and influence people it's probably not a good idea to say that virtually all elected Democrats are liars, but what the hell."
About once a year we have lobster tails for dinner, usually at my birthday dinner request. Yes, we stay at home because the cooking is better, the champagne chiller, and the price much preferable. It's been hit and miss with the recipes and this year we think we found a good one. If anyone has great tips for not drying out or toughening lobster, please help us out. In the meantime, we're going with this one: http://tinyurl.com/yq9v55 Thanks
Yep, broiling is like napalming the critters. You can't cook it through without overcooking the side closest to the broiler.
Even for lobster tails (generally anathema by people with good taste, btw), boil/steam them.
A three-pound lobster cooks amazingly quickly, in something like 7-8 minutes. Smaller ones, or parts of smaller ones, take around 3-4 minutes, tops.
If you must, for religious or other reasons, broil, then open the tail as widely as possible and don't, whatever you do, stuff it! Stuffing just adds to the overcooking woes.
You only put them in the broiler after they're split to give them some color. You know what I mean. Cut the tail longways down the shellback, and open it like a book so all the meat is exposed, then broil for color.
LOL here boss.
ReplyDeleteIs that at a Hitlary campaign speech?
ReplyDeleteAbout once a year we have lobster tails for dinner, usually at my birthday dinner request. Yes, we stay at home because the cooking is better, the champagne chiller, and the price much preferable. It's been hit and miss with the recipes and this year we think we found a good one. If anyone has great tips for not drying out or toughening lobster, please help us out. In the meantime, we're going with this one: http://tinyurl.com/yq9v55
ReplyDeleteThanks
Oh what I'd give to hear a vendor yell that at an Oakland Raiders game.
ReplyDeleteyour cooking it too long.
ReplyDeletejust wait until their done screaming then their done.
"done screaming" is as good a piece of advice as you're likely to hear Juice. I quit broiling mine years ago, and steam or boil my sea roach.
ReplyDeleteYep, broiling is like napalming the critters. You can't cook it through without overcooking the side closest to the broiler.
ReplyDeleteEven for lobster tails (generally anathema by people with good taste, btw), boil/steam them.
A three-pound lobster cooks amazingly quickly, in something like 7-8 minutes. Smaller ones, or parts of smaller ones, take around 3-4 minutes, tops.
If you must, for religious or other reasons, broil, then open the tail as widely as possible and don't, whatever you do, stuff it! Stuffing just adds to the overcooking woes.
Spanish Bodega style: Split lobster tail length wise, saute in olive oil and garlic for just a few minutes.
ReplyDeleteRAK
You only put them in the broiler after they're split to give them some color. You know what I mean. Cut the tail longways down the shellback, and open it like a book so all the meat is exposed, then broil for color.
ReplyDeleteCasca
Thank you one and all for your advice. :)
ReplyDelete